Name: Crispy Chicken Wraps with Mango Mayo
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: British
Ingredients: Chicken thigh fillets, cut into strips (2 per adult, 1–1½ per child); 2 tbsp plain flour; 1 egg, beaten; 100g breadcrumbs; 1 tsp paprika; 4 large wraps; 3 tbsp mayonnaise; 2 tbsp mango chutney; Shredded lettuce; 1 tomato, sliced

Ingredients

Serves 4 people

Chicken thigh fillets, cut into strips (2 per adult, 1–1½ per child)
2 tbsp plain flour
1 egg, beaten
100g breadcrumbs
1 tsp paprika
4 large wraps
3 tbsp mayonnaise
2 tbsp mango chutney
Shredded lettuce
1 tomato, sliced

Method

Heat oven to 200°C (or air fryer to 190°C). Allow roughly 2 chicken thighs per adult and 1–1½ per child.

Coat the chicken strips in flour, then egg, then breadcrumbs mixed with paprika.

Bake for 15–18 minutes (or air fry 12 minutes), turning halfway, until golden and cooked through.

Mix the mayonnaise and mango chutney together to make the mango mayo.

Warm the wraps, then fill with lettuce, tomato, crispy chicken and a good spoonful of mango mayo.

Roll up and serve.

Tips & Notes

Kids can build their own wraps, and it's a great way to use up salad bits from the fridge.
Swap breadcrumbs for panko if you want extra crunch.
Leftover mango mayo works well as a dip for extra chicken strips.

Crispy Chicken Wraps with Mango Mayo

Ingredients

Method

Tips & Notes

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